Name: The Hideouts Bowl Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 cups short-grain brown rice (cooked); 1 piece skinless boneless chicken breast; 2 tbs soy sauce; 1 tbs olive oil; 1 tsp garlic (minced); 1 tsp ground black pepper; 2 cups baby spinach (packed); 1 piece carrot (julienned or shredded); 0.5 piece cucumber (sliced thin); 0.5 cups edamame (shelled, cooked); 1 stalk scallions (thinly sliced); 1 tsp toasted sesame seeds; 1 tbs tahini; 1 tsp rice vinegar; 1 tsp soy sauce; 1 tsp honey or maple syrup; 1 tbs warm water; 0.5 tsp sesame oil; 0.25 tsp red pepper flakes; 0.25 tsp salt; 1 piece lime wedge; 2 tbs pickled ginger or kimchi

Method

Base

Cook rice ahead

If you don’t have cooked rice ready, rinse 1 cup dry short-grain brown rice under cold water, combine with 2 cups water in a pot, bring to a boil, reduce to a simmer, cover and cook 35–40 minutes until tender. Fluff and let cool slightly. Measure 2 cups cooked rice for the bowl.

Protein

Marinate chicken

Slice the chicken breast into 1/2-inch strips or bite-sized pieces. Toss the chicken with 2 tablespoons soy sauce, 1 teaspoon minced garlic, 1 tablespoon olive oil, and 1 teaspoon ground black pepper in a bowl. Let sit 10–15 minutes while you prepare vegetables.

Cook chicken

Heat a nonstick skillet over medium-high heat. Add 1 teaspoon olive oil if pan is dry. Add the marinated chicken in a single layer and cook 3–4 minutes per side (or until internal temperature reaches 74°C / 165°F), stirring once or twice to brown evenly. Remove from heat and let rest 2 minutes, then slice thicker pieces into bite-sized pieces if needed.

Vegetables & Add-ins

Prepare the vegetables: thinly slice half a cucumber, shred or julienne 1 carrot, slice 1 scallion, and measure 1/2 cup cooked shelled edamame. If using baby spinach, toss it briefly with a pinch of salt and a squeeze of lime to soften slightly. Keep vegetables separate for plating.

Sauce / Dressing

Make tahini dressing

In a small bowl whisk together 1 tablespoon tahini, 1 teaspoon rice vinegar, 1 teaspoon soy sauce, 1 teaspoon honey or maple syrup, 1 tablespoon warm water, 1/2 teaspoon sesame oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt until smooth. Add a little more warm water, 1/2 teaspoon at a time, to reach a pourable consistency. Taste and adjust for salt, sweetness or acidity.

Assembly & Garnish

Divide 2 cups cooked rice between two bowls (about 1 cup each for 2 servings). Arrange the cooked chicken, spinach, shredded carrot, cucumber slices, and edamame in neat sections on top of the rice.

Drizzle about half of the tahini dressing over each bowl (reserve any extra for serving). Sprinkle toasted sesame seeds and sliced scallion over the bowls. Add a lime wedge and 2 tablespoons pickled ginger or kimchi per bowl if using.

Serve immediately while chicken is warm. Squeeze lime over the bowl just before eating for extra brightness.